Ingredients
Units
Scale
- 4 cups homemade chili
- 2 (8.5 ounce) packages Jiffy cornbread mix
- 2 eggs
- 4 ounces shredded cheddar cheese (about 1 cup)
- 8 ounces sour cream (1 cup)
- 2/3 cup whole milk
- 4 tablespoons melted butter
- sour cream, sliced green onion, and shredded cheese for serving
Instructions
- Preheat oven to 400 degrees.
- Heat leftover chili in the microwave or on the stovetop in a small saucepan over medium heat until warmed through. Transfer to a 9×13 white baking dish.
- In a large bowl, mix together Jiffy cornbread mix, eggs, cheddar cheese, sour cream, milk, and melted butter, just until combined.
- Scoop cornbread mixture over the chili. Bake for 25-30 minutes or until the cornbread is golden brown and begins to pull away from the edges of the pan.
- Let rest for 5 minutes before serving. Garnish with sour cream, shredded cheese, and green onion, and enjoy!
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Notes
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- Don’t overmix the cornbread batter. It’s okay if it’s a little lumpy as long as the dry ingredients are well incorporated.
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- If your leftover chili is thick, you can add a splash of broth or water before layering so it stays moist while baking.
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- For extra flavor, sprinkle a little more shredded cheese on top before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 568
- Sugar: 3.4 g
- Sodium: 1350.3 mg
- Fat: 27.8 g
- Carbohydrates: 62.4 g
- Fiber: 8.1 g
- Protein: 19.6 g
- Cholesterol: 109.1 mg
